A flavorful combination of chickpeas, cashews, and garlic forms a protein-rich base for this homemade flatbread. Store-bought crust makes prep a breeze.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Summer 2020


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line a large baking sheet with foil or parchment paper. Place pizza crust on the prepared baking sheet.

  • Place cashews in a food processor and pulse until coarsely chopped. Add chickpeas, garlic, 1 Tbsp. oil, salt, and pepper; pulse to combine. Add 1/2 cup basil and pulse to a sandy consistency, 2 to 3 times.

  • Brush the remaining 1 Tbsp. oil over the pizza crust. Spread the chickpea mixture evenly over the crust. Top with spinach, tomatoes, mozzarella, and goat cheese.

  • Bake until the cheese is melted and the crust is crisp, 15 to 20 minutes. Garnish with the remaining 1/2 cup basil. Cut the pizza into 8 slices to serve.


To make ahead: Prepare chickpea base (Step 2) and refrigerate for up to 1 day.

Nutrition Facts

414 calories; protein 17g 34% DV; carbohydrates 49g 16% DV; exchange other carbs 3.5; dietary fiber 10g 40% DV; sugars 7g; fat 19g 29% DV; saturated fat 6g 30% DV; cholesterol 12mg 4% DV; potassium 304mg 9% DV; sodium 700mg 28% DV.